Description
Making instant pot white chicken chili brings together tender chicken, creamy beans, and green chiles in about thirty minutes, giving you a comforting bowl that tastes like it simmered for hours. Your weeknight dinner comes together in one pot with straightforward ingredients that create real, satisfying flavor without any fuss.
Ingredients
Scale
Protein and Base:
- 1.5 pounds boneless skinless chicken breasts
- 6 cups chicken broth
Aromatics and Vegetables:
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic
- 1 4-ounce can diced green chiles
Beans, Seasonings, and Finishing Ingredients:
- 2 15-ounce cans great northern beans
- 1 teaspoon cumin
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 1 cup heavy cream
- 0.5 cup sour cream
- 1 cup shredded monterey jack cheese
- 0.25 cup fresh cilantro
- 1 lime
Instructions
- Switch your Instant Pot to sauté mode and let 2 tablespoons of olive oil heat for about 1 minute until it shimmers.
- Dice 1 large onion into bite-sized pieces and mince 4 cloves of garlic, then add both to the pot and stir occasionally for 3 to 4 minutes until softened and fragrant.
- Place 1.5 pounds of boneless skinless chicken breasts directly into the pot along with 6 cups of chicken broth, 2 drained 15-ounce cans of great northern beans, 1 4-ounce can of diced green chiles, 1 teaspoon cumin, 1 teaspoon oregano, 0.5 teaspoon cayenne pepper, 0.5 teaspoon black pepper, and 1 teaspoon salt.
- Turn off sauté mode, close the lid, and set your Instant Pot to high pressure for 12 minutes.
- When the timer beeps, carefully quick release the pressure by turning the valve to venting.
- Remove the chicken breasts from the pot and shred them with two forks, then return the shredded chicken to the pot.
- Stir 1 cup of heavy cream and 0.5 cup of sour cream into your chili until fully combined.
- Add 1 cup of shredded monterey jack cheese and stir until melted and smooth throughout.
- Taste your chili and adjust the salt and spices as needed.
- Ladle your chili into bowls and top each serving with 0.25 cup of fresh cilantro and a squeeze of fresh lime juice.
Notes
- Don’t skip the sauté step with onions and garlic, as it builds flavor that makes the entire chili taste deeper and more developed.
- If your kitchen runs hot or your Instant Pot cooks fast, check the chicken at 10 minutes instead of waiting the full 12, since overcooked chicken can become stringy and dry.
- For a lighter version, swap the heavy cream and sour cream with Greek yogurt or evaporated skim milk, which keeps the creamy texture without as much fat.
- Freeze leftover chili in portions for easy weeknight dinners, and the flavors actually blend together better after a day or two in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Slow Cooked Chicken
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 920 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 105 mg